is a Filipino
dish whose name means "that which has bled
or been bled on". While there are several variations among the different regions of the Philippines
, its sauce
, made from cooked animal blood
, is its main identifying characterstic. The blood becomes a deep brown color once its cooked, resembling liquefied dark chocolate
. Filipino parents sometimes try to trick their Americanize
d children into eating this specialty by telling them it's chocolate, though the taste is obviously much different though delicious.
- 1/2 kg pork
- 1/4 kg pork liver
- 2 1/2 cups pork blood
- 2/3 cup vinegar
- 4 tablespoons oil
- 2 tablespoons minced garlic
- 1 large onion, chopped
- 4 cups meat broth
- 1 1/2 teaspoons salt
- 1 bayleaf
- 1/4 teaspoons pepper
- a pinch of sugar to taste
- 3 pieces of small (1-inch long) chili pepper
- Cook the pork and liver in water until they become tender.
- Remove them from the broth and cut (not dice) into cubes. Save the broth.
- Combine the pork blood and half of the vinegar and set the mixture aside.
- In a saucepan, heat the oil then saute the garlic and onions.
- Add pork and liver, then pour in the remaining vinegar.
- Do not stir, but bring to a boil.
- Add the broth, salt, pepper, bayleaf, and sugar.
- Bring the sauce to a boil then add the blood and chili peppers.
- Cook until the sauce becomes thick while stirring occasionally.